Straightforward sangria and crispy patatas bravas
August 5, 2009 § 2 Comments
As promised, two of the many recipes from tapas at Phil’s.
1/2 cup sugar syrup (half part sugar, half part water, heated until sugar dissolves)
two bottles of fruit red wine or red Zinfandel (we used one of each and doubled the recipe)
juice of 2 lemons
2 oranges, sliced
2 lemons, sliced
2 apples, sliced
2 peaches, sliced
1 large bottle of sparkling water
Combine all ingredients in a pitcher or large punch bowl and refrigerate for at least 2 hours, preferably overnight. Serve with ice.
These are a classic tapas dish in Spain, and as with anything involving potatoes and extra virgin olive oil, they are so delicious without the heaviness of something deep-fried. Really easy to make too. They’re traditionally served with a spicy tomato sauce and/or allioli, the garlic mayonnaise.
16 small red potatoes, quartered. Leave skins on.
1/2 cup extra virgin olive oil, or enough to coat all the potatoes
Preheat the oven to 425 degrees. Put the potatoes in large pot and cover by 2 inches of water. Bring to a boil, and then turn heat to medium. Leave for about 20 minutes, until potatoes are fork tender.
Transfer potatoes to a baking sheet, toss with the olive oil and salt, and spread into one even layer. Bake for about 45 minutes, or until golden brown. Serve with tomato sauce.
2 cups plain marinara sauce
cumin, cayenne pepper, paprika to taste
Combine to personal taste and heat.